Slow Food

I’m extraordinarily pleased to announced that my alma mater, the Culinary Institute of America, has just received Slow Food certification. This makes them the first culinary school in New York state to achieve this title, and only the second entity in the state to do so. The Slow Food movement is dedicated to improving the relationship between farmers and chefs and pushing more chefs towards sustainability, along with educating consumers to the pitfalls of fast food.

Slow Food was founded in 1986, with a charter that was signed from representatives from 15 different countries. Today, they have over 100,000 members worldwide, and they continue to strengthen the bond between clean, unadulterated food, growers, and the culinary community. The St. Andrew’s restaurant on campus, recently made the move to complete sustainability, and this title of recognition is no small fact. Many of the chef’s that I’ve interviewed on Chef2Chef have all expressed that the future of cooking is a re-establishment of the bond between chef and growers. Chef’s are always on the hunt for the freshest and best products, so it’s of no consequence that’s where the next big thing is.

Chef’s like Melissa Kelly and Alice Waters have been influential on the movement to reduce our consumption of processed heavy foods. Chef Waters is notorious amongst the culinary community for her views on fast food (She hates it.) not to mention her die-hard support to the organic movement. Armed with Californian cuisine, and a dream of everyone being able to eat wholesome, she has written many books, spoken at countless rallys, meetings, and conferences about the importance of organics and the damage that fast food does to our cuisines and bodies. Chef Kelly is known for the invention of farm-to-table cuisine, where chef’s grow and raise their own crops and livestock only to serve them at the restaurant next door. Kelly’s flagship restaurant, Primo’s, named after her father who was a farmer, is 98% sustainable. With the exception of a rare item every once in awhile, Kelly does it all. She operates all of her restaurants with the exact same belief, wholesome well-grown food done high end.

I feel that we take many things for granted, especially in the case of food. We waste so much, just here in America, and it’s time we did our part. Did I also mention that sustainability saves people money? Just think about how much you’d save if you never had to buy vegetables at the store and could just pick them from the garden? As a final plus, there comes a great sense of satisfaction when your eat something you grew yourself. Try tasting the difference between market veggies and homegrown ones, it will blow your mind.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            Auguste Escoffier Schools of Culinary Arts , Online (campus option available)
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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            Good for Working Adults
            • Online Courses
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            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            • Recognized on the President's Higher Education Community Service Honor Roll every year from 2010-2014
            • Day and evening classes are available for flexible scheduling.
            • Offers bachelor’s, associate, and diploma programs in business, culinary arts, criminal justice, cosmetology, and more.
            • Takes a unique “Focused Learning” approach, where students typically take only one class per month to concentrate on one subject with one faculty member at a time.
            • Accredited by the Accrediting Council on Independent Colleges and Schools (ACICS).
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            • Accredited
            • Flexible Scheduling
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